The short answer
Dry sift hash works in cooking and baking after two moves: decarboxylate it with dry heat, then dissolve it into a fat such as butter, ghee, or coconut oil. Heat converts THCA into THC. Fat carries that THC into your batter or dough. Skip either step and the finished batch comes out weak.
Why dry sift hash behaves differently from flower
Dry sift hash is a collection of trichome heads, gathered with screens and no solvents. It is denser and stronger than ground flower, so you use less of it. It also carries plant waxes and fine plant matter that can taste harsh in a finished dish. A fine grind and a cheesecloth strain solve most of that. Earthy, herbal notes pair well with chocolate, brown butter, spice, and nuts, and they clash with delicate flavors like vanilla custard.
What you need
- Scale accurate to 0.01 g
- Oven thermometer
- Parchment paper and a sheet pan
- Butter, coconut oil, or ghee
- Double boiler, or a saucepan with a heat-safe bowl
- Cheesecloth and a fine mesh strainer
- Airtight jar and labels
Step 1: Decarboxylate the hash
- Set the oven to 240 F (115 C).
- Check the real temperature with an oven thermometer and turn the dial until the reading holds.
- Break the hash into pea-sized pieces and spread them on parchment.
- Bake for 30 to 40 minutes.
- Pull the tray when the pieces darken and smell toasted.
- Let the hash cool to room temperature.
Step 2: Infuse a fat
- Weigh the decarbed hash and write the number down.
- Add the hash and your fat to the top of a double boiler. A ratio of 1 cup of fat to 1 or 2 grams of hash gives a moderate batch.
- Hold the fat between 160 and 180 F (71 and 82 C).
- Stir every few minutes for 45 to 60 minutes.
- Line a strainer with cheesecloth and set it over a jar.
- Pour the infusion through the cloth.
- Gather the cloth and press the solids to release the fat they hold.
- Seal the jar and label it with the date and the weight of hash used.
Step 3: Set the dose
- Read the THC percentage from the product label if it is available.
- Multiply that percentage by the grams of hash you infused to estimate total THC, then divide by the number of servings in the recipe.
- Eat one serving and wait two hours before you eat more, since edible effects peak late.
Step 4: Bake
- Swap the infused fat for the butter or oil in the recipe at a 1:1 ratio.
- Keep the oven at or below 350 F (175 C) to limit further THC loss.
- Fold the fat in after the dry ingredients are combined.
Storage and shelf life
Keep the infusion in the refrigerator for up to two weeks or in the freezer for up to six months. Label every jar. Baked goods made with infused butter hold for about a week in the fridge and two to three months in the freezer.
Mistakes that ruin a batch
- Baking un-decarbed hash, which leaves most of the THC locked as THCA.
- Running the oven hot enough to vaporize the THC.
- Using a water-based carrier such as juice or plain milk.
- Skipping the strain, which leaves grit and a harsh bite.
- Serving portions of unknown strength.
One more note: cannabis rules vary by US state, including limits on edible potency and home production. Check your state's requirements before you cook.